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1. Always buy properly packaged, labelled products supplied by authorised providers.
2. Keep refrigerated foods at a temperature of between 0 and 4ºC, in general, from the time of their purchase to the time of use. Do not break the cold chain during transportation.
3. Allow cold air to circulate in cold storage rooms and freezers, by not filling them too full.
4. After defrosting refrigerated foods, do not refreeze them once it has been defrosted.
5. Maintain strict conditions of hygiene with respect to staff, facilities, equipment and utensils. Store cleaning products away from foods in cupboards or specially locked rooms.
6. Avoid cross-contamination when handling foods, especially from raw foods to cooked foods and from poultry or eggs to other foods:
• Use different areas and utensils to handle each type of product, for example, for the green code: see the Makro range of utensils.
• Store refrigerated products in tightly-closed containers.
• Wash your hands often and always after handling waste or raw foods, and before touching cooked products.
• Wash and disinfect any utensils used to handle raw foods as soon as possible.
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7. Cool prepared foods as quickly as possible and do not leave them at room temperature. We recommend using blast chillers.
8. Foods that are kept warm, e.g., in a self-service buffet, must be kept at a temperature of at least 65º C and disposed of at the end of the day.
9. Always wash fruit and vegetables before cooking them. If consumed raw, e.g. in salads, wash using a special product for use with foods at the dose indicated on the label, and then rinse well.
10. Keep freshly-prepared food refrigerated until use and serve them immediately before they are to be eaten. |
